Oreo Poke Cake is chocolatey, fluffy, and simple to make. A fudgy cake is loaded with white chocolate pudding and studded with a creamy whipped topping and lots of Oreo cookies. The easiest, most delicious cake!
Oreo Pudding Poke Cake
Ever since I first tried this strawberry poke cake last summer, I’ve been hooked.
You all know that easy desserts are the name of my game, and when it comes to cake, this Oreo Pudding Poke Cake couldn’t get any easier.
If you’ve made poke cakes before, then you know what I’m talking about. The cake is made from a boxed mix and the instant white chocolate pudding makes it extra moist and extra fluffy. No dry cake around here!
And the frosting on top? It’s simply a whipped topping, garnished with lots of crunchy Oreo cookies. Easy-peasy and oh-so delicious, friends!
If you’re an Oreo lover like I am, then this Oreo poke cake with vanilla pudding was made for you! It takes the boxed mix to a whole new level. In fact, you may be making this over and over again.
What is Poke Cake?
Poke cake is a cake that you poke holes in after baking. The holes and top of cake are usually filled with pudding, Jell-O, pureed fruit, or sweetened condensed milk.
Ingredients in Oreo Poke Cake
If you’ve never made a poke cake with pudding before, you’re in for a treat! Here’s what you need to make this Oreo pudding cake:
- Chocolate cake mix (plus any ingredients called for on the box)
- Vanilla instant pudding (or white chocolate)
- Whipped toppings
Can I Use Cook and Serve Pudding?
No, you must use instant vanilla pudding. Cook and serve pudding has to be heated on the stovetop, then allowed to cool, and generally takes much longer to prepare than instant.
Can I Use Double Stuf Oreos?
Go for it! In fact, feel free to use any type of Oreo that you like. This recipe for Oreo pudding cake is very flexible.
How to Make Oreo Poke Cake
This may be the easiest cake recipe on my site! You just need your favorite chocolate cake mix, some instant pudding, whipped topping, and Oreo cookies to make this pudding cake.
Here’s an overview of how the Oreo cake with pudding is made:
- To start, prepare and bake the cake according to package directions.
- Once the cake comes out of the oven, let cool for about 10 minutes, and then poke holes all over the cake using a rounded utensil. I used the bottom of a wooden salad spoon to do this.
- Prepare the instant white chocolate pudding (vanilla works, too) according to package directions and then pour all over the cake, making sure it seeps into the holes.
- Refrigerate the cake for at least 3-4 hours, or until pudding sets.
- Remove cake from refrigerator, spread the whipped topping (like Cool Whip) over evenly over the top and then sprinkle with crushed Oreo cookies.
- Serve immediately or refrigerate until ready to serve.
What do you use to poke holes in a cake?
I like to use the handle of a wooden spoon or skewer, as it’s usually rounded on the bottom.
How to Store Oreo Pudding Poke Cake
Most poke cakes need to be refrigerated due to the pudding, jello, or other liquid that goes inside the cake so that it can set and firm up.
This Oreo poke cake will last up to five days in the fridge, noting that the cake will soften over time.
Can poke cakes be frozen?
Yes! Although it’s best to freeze the chocolate poke cake after the pudding has set, but before you add the whipped topping. Simply cover the pan tightly with plastic wrap and freeze for up to two months.
Recipe Variations to Try
This is a simple, five-ingredient Oreo pudding cake with lots of wiggle room for you to customize it how you see fit.
- Pudding: Instead of white chocolate or vanilla pudding, use chocolate or Oreo instant pudding for extra flavor.
- Cake batter: Add some crushed Oreo cookies to the cake batter before baking for a crunchy texture.
- Toppings: Drizzle some melted white chocolate or hot fudge over the cake right before serving.
- Whipped topping: Instead of using whipped topping, make your own homemade whipped cream.
This Oreo poke cake with vanilla pudding is rich, fudgy, moist and loaded with lots of chocolate flavor. If you love cookies and cream desserts as much as I do, then this poke cake was made for you.
Tips for Making an Oreo Poke Cake
- Be sure to buy the ingredients called for on the cake mix packaging, if you don’t already have them. You’ll need to prep the cake mix as instructed on the box!
- The cake needs to cool for just 10 minutes before being poked all over and topped with the pudding.
- Make sure your milk is fridge cold before stirring it into the instant pudding mix. Trust me, it makes a difference!
Looking for More Oreo Desserts?
- No-Bake Oreo Cheesecake
- Baked Oreo Donuts
- Cookies and Cream Fudge
- Cookie and Cream Popcorn
- No-Bake Peppermint Oreo Cheesecake
Oreo Pudding Poke Cake
- 1 box (15.25 ounce) chocolate cake mix (plus ingredients on back of box to prepare cake)
- 1 box (3.4 ounce) white chocolate or vanilla instant pudding
- 2 cups cold milk
- 1 container (8 ounce) whipped topping (such as Cool Whip)
- 15 Oreo cookies (crushed)
- Prepare the cake according to packaged directions and bake until toothpick inserted into middle of cake comes out clean.
- Let cool in pan for 10 minutes. Then, using the bottom of a rounded utensil (I used the bottom of a wooden spoon), poke holes (it's ok to go through the bottom of the cake) all over the cake so that the jello mixture will seep in. Set aside.
- In a medium bowl, add the pudding mix and milk and prepare according to packaged directions. Pour pudding over cake and spread evenly with a spatula to push pudding into holes.
- Refrigerate cake for at least 3 hours, or until pudding is set and cake has cooled.
- Remove from refrigerator and spread whipped topping evenly over cake and top with crushed Oreo cookies. Serve immediately or refrigerate until ready to serve.
- See my tips and tricks for making this Oreo Pudding Poke Cake above the recipe box